Holistic integration of omics data reveals the drivers that shape the ecology of microbial meat spoilage scenarios

Autor: Simon Poirier, Gwendoline Coeuret, Marie-Christine Champomier-Vergès, Marie-Hélène Desmonts, Dalal Werner, Carole Feurer, Bastien Frémaux, Sandrine Guillou, Ngoc-Du Martin Luong, Olivier Rué, Valentin Loux, Monique Zagorec, Stéphane Chaillou, on behalf of the ANR Redlosses Consortium Group

Publikováno v: Frontiers in Microbiology, Vol 14 (2023)

BackgroundThe use of omics data for monitoring the microbial flow of fresh meat products along a production line and the development of spoilage prediction tools from these data is a promising but challenging task. In this context, we produced a larg

Externí odkaz: https://doaj.org/article/c08baa0847e043ab9854e41da98b503e

Large-scale multivariate dataset on the characterization of microbiota diversity, microbial growth dynamics, metabolic spoilage volatilome and sensorial profiles of two industrially produced meat products subjected to changes in lactate concentration and packaging atmosphere

Autor: Simon Poirier, Ngoc-Du Martin Luong, Valérie Anthoine, Sandrine Guillou, Jeanne-Marie Membré, Nicolas Moriceau, Sandrine Rezé, Monique Zagorec, Carole Feurer, Bastien Frémaux, Sabine Jeuge, Emeline Robieu, Marie Champomier-Vergès, Gwendoline Coeuret, Emilie Cauchie, Georges Daube, Nicolas Korsak, Louis Coroller, Noémie Desriac, Marie-Hélène Desmonts, Rodérick Gohier, Dalal Werner, Valentin Loux, Olivier Rué, Marie-Hélène Dohollou, Tatiana Defosse, Stéphane Chaillou

Publikováno v: Data in Brief, Vol 30, Iss , Pp 105453- (2020)

Data in this article provide detailed information on the diversity of bacterial communities present on 576 samples of raw pork or poultry sausages produced industrially in 2017. Bacterial growth dynamics and diversity were monitored throughout the re

Externí odkaz: https://doaj.org/article/b74ea3b8ca5c45b39165e975a7cd1472

Application of a path-modelling approach for deciphering causality relationships between microbiota, volatile organic compounds and off-odour profiles during meat spoilage

Autor: Ngoc-Du Martin, Luong, Jeanne-Marie, Membré, Louis, Coroller, Monique, Zagorec, Simon, Poirier, Stéphane, Chaillou, Marie-Hélène, Desmonts, Dalal, Werner, Véronique, Cariou, Sandrine, Guillou

Publikováno v: International journal of food microbiology. 348

Microbiological spoilage of meat is considered as a process which involves mainly bacterial metabolism leading to degradation of meat sensory qualities. Studying spoilage requires the collection of different types of experimental data encompassing mi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::d4c8d971f4682d1d0666c640a9d20028
https://pubmed.ncbi.nlm.nih.gov/33940536

Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage

Autor: Jean-Jacques Joffraud, Souad Christieans, Catherine Denis, Carole Feurer, Xavier Dousset, Marie-France Pilet, Dephine Roux, Hervé Prévost, Stéphanie La Carbona, Aurélie Chaulot-Talmon, Sylvie Lorre, Marina Rivollier, Monique Zagorec, Sabine Leroy, Françoise Leroi, Régine Talon, Mireille Cardinal, Erwann Hamon, Hélène Caekebeke, Marie Hélène Desmonts, Sabrina Macé, Stéphane Chaillou, Marie-Christine Champomier-Vergès

Publikováno v: ISME Journal
ISME Journal, Nature Publishing Group, 2014, 9 (5), pp.1105-1118. ⟨10.1038/ismej.2014.202⟩
Isme Journal (1751-7362) (Nature Publishing Group), 2015-05, Vol. 9, N. 5, P. 1105-1118

The microbial spoilage of meat and seafood products with short shelf lives is responsible for a significant amount of food waste. Food spoilage is a very heterogeneous process, involving the growth of various, poorly characterized bacterial communiti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::284547fab3c2964e9254e69de15aedaa
https://hal.archives-ouvertes.fr/hal-01204375

Microbial risk assessment in coagulase negative staphylococci isolated from fermented foodstuffs using a dedicated diagnostic microarray

Autor: Sergine Even, Sabine Leroy, Cathy Charlier, Nouri Ben Zakour, Jean-Paul Chacornac, Isabelle Lebert, Emmanuel Jamet, Marie-Hélène Desmonts, Emmanuel Coton, Sylvie Pochet, Régine Talon, Yves Le Loir

Publikováno v: International ICFMH " Evolving microbial Food quality and safety"
21. International ICFMH " Evolving microbial Food quality and safety"
21. International ICFMH " Evolving microbial Food quality and safety", Sep 2008, Aberdeen, United Kingdom
HAL
21. International ICFMH " Evolving microbial Food quality and safety", 1st-4th september 2008, Aberdeen
21. International ICFMH " Evolving microbial Food quality and safety", 1st-4th september 2008, Aberdeen, Sep 2008, Aberdeen, United Kingdom

Format du poster : 21 X29,7; Microbial risk assessment in coagulase negative staphylococci isolated from fermented foodstuffs using a dedicated diagnostic microarray. 21. International ICFMH " Evolving microbial Food quality and safety", 1st-4th sept

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b6a04361bf24991a364de9a804d14d47
https://hal.archives-ouvertes.fr/hal-01454045